Bulletproof Coffee provides a rich source of clean energy without the negative effects of sugar and caffeine crashes.
I’ve mentioned before but caffeine and I don’t mix well or at least we didn’t until I discovered the magic that is Bulletproof Coffee. One of the hottest trends of 2017, you probably have seen it floating around Instagram and maybe you have tried it yourself. For those who haven’t though, let me explain what Bulletproof Coffee is.
Bulletproof Coffee is a mixture of fat, like coconut oil or ghee blended with the black inky nectar of the gods. The fat helps slow the absorption rate of the caffeine, which means you don’t get that immediate spike in heart rate. You can also add in adaptogens, like ashwagandha if you so choose.
Here is my basic outline to make a damn good cup of Bulletproof Coffee.
- Your favorite coffee
- Fat, like coconut oil, ghee, unsalted grass-fed butter or nut butter.
- Nut milk or whole grass-fed milk.
- Mix in’s such as ashwagandha, raw maca, collagen, mesquite powder, MCT oil and so forth. Just make sure to start with 1 teaspoon and then go from there.
- Now this is totally optional but I like adding a touch of honey or maple syrup.
From there, you blend everything together into a foamy creamy drink that taste like heaven.
The recipe I provided below is one that I have been drinking on the regular for the past month. Mesquite powder is a great source of amino acids, vitamins and minerals and it gives the coffee a maply, caramel flavor. For my fat, I used cashew butter because it makes the drink super creamy. I hope the guide inspires you to make your own cup of Bulletproof Coffee. You can grab it by clicking the button below. Enjoy!
- 1 teaspoon mesquite powder
- ¼ teaspoon raw maca powder
- 1 teaspoon coconut oil
- ½ teaspoon cashew butter
- ⅛ teaspoon maple syrup, optional
- ½ cup black coffee, warm
- ½ cup unsweetened almond milk or nut milk of your choice
- In a blender, combine mesquite powder, maca powder, coconut oil, cashew butter, coconut oil and maple syrup.
- In a saucepan over medium heat, warm the almond milk and coffee together. Pour over the ingredients in the blender. Blend on high until creamy and foamy. Drink up!